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Food Technology

141.111 Food Technology 1: Global Perspectives15 credits
Food Technology is the application of science and technology and mathematical principles, integrated with business and management, to develop and provide products and processes for industry and the community. In this course you will help solve problems faced by many people in need. Concepts of systematic problem solving, communication and self assessment form an integral part of this project focused course.

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141.112 Food Technology 2 : Creative Solutions15 credits
Food Technology is the application of science and technology and mathematical principles, integrated with business and management, to develop and provide products and processes for industry and the community. This course allows you to develop your creative skills and encourages a thirst for knowledge. The development of prototyping, teamwork and communication through design form an integral part of this project focused course.

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141.127 Dairy Processing15 credits
Engineering principles underlying heat exchangers, pumping, centrifugal separation, homogenisation and ultra filtration. Application of these unit operations to dairy processing. An introduction to potable water and waste stabilisation treatments. A practical course.

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141.211 Food Technology 3: Product Development15 credits
The development of new and improved products is a key role of most practicing food technologists. This course provides the structured process and tools required for successful product development in the context of an applied project.

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141.212 Food Technology 4: Manufacturing15 credits
The design, development and on-going operation of manufacturing processes is central to the daily activities of most food technologists. This course explores the key variables that impact the design, development and operation of food manufacturing processes within the context of an applied project.

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141.311 Food Technology 5: Food Microbiology and Safety15 credits
A project-based course aimed at providing the skills and knowledge to select appropriate food processing, storage and testing methods necessary to understand the growth and control of microorganisms to ensure food safety and quality. Specific components of food analysis and risk assessment will be applied to develop analytical and problem solving skills in an industry relevant scenario.

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141.312 Food Technology 6: Food Characterisation15 credits
A project-based course developing the selection and utilisation of food characterisation methodologies in assessment of food/ingredient function, quality and stability. The course will focus on instrumental and sensory methods of assessing structure, appearance, flavour and texture of a variety of food products. Assessment and characterisation tools will be used to develop analytical and problem solving skills in industry relevant scenarios.

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141.362 Food Formulation Technology15 credits
A study of the physico-chemical properties of food ingredients and their interactions in food systems. Selection of suitable ingredients in food formulations, in particular, stabilisers, thickeners, gelling agents and emulsifiers. Understanding of the destabilisation mechanisms of food colloidal systems in relation to the ingredients used. Food regulation and food law. A practical course.

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141.395 Food Chemistry15 credits
A practical approach to the physical, chemical, biochemical and functional properties of major and minor food constituents (water, proteins, carbohydrates, lipids, vitamins, minerals, pigments, flavours, toxins) and food groups (dairy, meat, eggs and plants). Chemical and biochemical reactions causing deterioration in foods and some methods of control. A laboratory course.

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141.424 Technologists and Business15 credits
Interpersonal skills and tools required for teamwork, project management and leadership in the workplace. Awareness of different management styles, organisational climates and organisational structures especially as they relate to R&D and production management. Ability to do product costings and understand a range of accounting and financial tools. Strategy and business planning and links to technology, R&D and product development.

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141.457 Food Product Development15 credits
Qualitative and quantitative techniques used in development of new food products; generation and screening of new ideas; optimization of product design specifications using computer packages; multivariate statistical analysis for gap and preference analysis; consumer and market testing and financial analysis. A laboratory course.

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141.458 Nutrition and Food Choice15 credits
Nutrient requirements, nutrition and disease, functional properties of foods, New Zealand diet, influences on food choice including relevant models, role of nutrition within the New Zealand food industry.

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141.459 Food Technology Project30 credits
An original investigation of a food industry problem or opportunity. The student works under academic supervision within an industrial research brief and learns from practice, systematic skills in problem analysis, research and communication. Consideration of ethical, legal and social environments. This major project integrates knowledge the student has already acquired.

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141.471 Food Process Design and Safety15 credits
The development and design of a product formulation and production process for a defined food product concept, and the production and marketing of the product at pilot scale. A study of the requirements and feasibility of factory scale manufacture, including financial analysis. Consideration of ethical, legal and social issues, including product and plant safety and environmental impact. A study of food manufacture in a variety of food processing companies. A study of essential services, including water and wastewater treatment. A practical course.

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141.491 Advanced Food Technology15 credits
An integrative study of food systems. Problem based learning is used to understand political, economic, societal and technological forces shaping the food industry. Topics include consumer preferences, legislation, food ingredient composition, modes of preservation, packaging and storage technologies, and emerging technologies in the design of food products for national and international markets. Case studies to emphasise the relevance of theoretical food research to the realities of the food industry today.

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141.702 Food Product and Process Development30 credits
Techniques used in product development, product formulation including use of quantitative techniques. The principles of product and process development, risk management in new product introductions, causes of success and failure of products. The principles and practices of quantitative market and consumer research, sensory evaluation in commercial environment, market research tools and their use and understanding. Specific applications of sensory evaluation techniques and correlation with instrument assessment. Product costing, practices and tools involved in market segmentation and niche marketing.

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141.703 Food Chemistry and Physics30 credits
Applied chemical, physical and structural properties of food materials. Integrative aspects of structures and interactions of food components in natural and restructured food products. A study of biophysical properties of foods and their measurement, including rheology and texture. A study of selected modern instrumental methods for food component analysis.

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141.705 Advanced Nutrition30 credits
Advanced nutrition including current issues in nutrition and health, nutrition topics relevant to the food industry. Nutrition and food legislation.

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141.706 Food Process Engineering30 credits
Advanced rheology, unit operations, transport dynamics and reaction engineering and their application to the evaluation and design of food processes and equipment including thermal separation, preservation and packaging processes and equipment. A practical course with tutorials, pilot plant assignments and case studies.

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141.708 Food Packaging, Preservation and Storage15 credits
Application of a multi-disciplinary approach drawing from microbiology, chemistry, reaction kinetics, process engineering and packaging technology to the development, evaluation and optimisation of preservation processes, packaging technologies, and storage and supply chain systems for fresh and manufactured food products.

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141.709 Emerging Technologies for the Food Industry15 credits
In depth case-studies of the principles and modelling of novel food processes, including an appraisal of the advantages and disadvantages compared with established processes. New developments in the preservation of foods, the structuring of foods, the separation of food materials and packaging, storage and handling of foods can be studied.

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141.710 Food Packaging Engineering and Legislation15 credits
The properties of packaging materials and requirements of labelling/legislation and the implications of choice on product shelf life, integration with processing, transport, traceability and information systems, and impact on consumer interaction with the product, sustainability and product cost.

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141.712 Strategic Food Product Development15 credits
This course provides a strategic overview of the food product development process from the initial new product strategy and its influence on identification of product opportunities through to the actual launch of the finished food product and its influence on the launch strategies and tactics adopted by a company.

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141.713 Food Process Engineering Research15 credits
This course provides an overview of food process engineering. The course covers methodologies for designing experimental apparatus and selection of analytical methods for undertaking food processing research. Developing an understanding of the interaction of process equipment and the resulting physico-chemical properties of food.

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141.714 Practical Rheology15 credits
A study of the theoretical framework and practical training for the reliable measurement and interpretation of rheological data in complex solid and fluid liquid systems.

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141.715 Food Ingredient Functionality15 credits
A course based on the physico-chemical properties of food ingredients impacting on the: (i) stability and sensory properties (technofunctionality) and (ii) health properties (biofunctionality) of foods. A good understanding of the food destabilization mechanisms, and how to control key food reactions, will be gained. Special emphasis will be given to dairy products (dispersions, emulsions, foams and gel systems).

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141.716 Research Report (Food)30 credits
Research in a defined area of Food Science, Technology or Engineering.

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141.717 Research Report (Food)60 credits
Research in a defined area of Food Science, Technology or Engineering.

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141.721 Tools for Food Product Development15 credits
Techniques used in Product Development, product formulation, including quantitative techniques. The principles of product and process development, risk management in new product introductions, causes of success and failure of products. The principles and practice of quantitative market research and consumer research, sensory evaluation in a commercial environment, market research tools and their use and understanding.

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141.722 Food Preservation and Storage15 credits
Application of a multi-disciplinary approach drawing from microbiology, chemistry, reaction kinetics, process engineering and packaging technology to the development, evaluation and optimisation of preservation processes, packaging technologies, and storage and supply chain systems for fresh and manufactured food products.

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141.723 Industrial Systems Improvement15 credits
Innovation in integrated engineering systems, emphasizing food industry systems and systems dynamics. Continuous improvement processes in industrial systems. Systems design, planning and control for fast flow of products in supply chains. Methods and measures for control and daily decision-making in food businesses. Leadership of improvement teams in the workplace.

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141.724 Food Quality Safety and Innovation15 credits
This course will cover risk assessment and management techniques that can be applied throughout the innovation cycle to ensure the development of safe foods of high quality and appropriate cost. The legal and commercial justification for ingredients, preservation, processing, packaging and distribution technologies will be taught.

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141.725 Food Business Innovation15 credits
This course will comprise a series of case studies and business simulations of entire food value chains emphasising ingredient and FMCG information flows, the nature and mechanisms of FMCG retail channels and command of shelf space. Strategies will be designed for coping with sector dynamics and changing regulatory constraints for innovation dominated by technical or by business process change.

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141.745 Dairy Science, Technology and Engineering30 credits
Specialised aspects of dairy chemistry, microbiology, process technology, engineering. Project and plant management. Product evaluation, product and process development. Dairy industry structure, strategy, organisation and function. Legislation and safety. A practical course.

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141.746 Dairy Products Technology30 credits
Case studies in which the technology and control of the manufacture of appropriate dairy products such as cheese, butter, milk powder, casein and whey protein are examined. A practical course.

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141.747 Dairy Products Research Projects30 credits
Research projects in the technology of appropriate dairy products such as cheese, milk powder, casein and whey protein. A practical course.

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141.748 Dairy Science and Technology Research Project30 credits
An original research project that encourages integration of knowledge and practice of skills gained in the other courses. A rigorous scientific investigation applied to solution of real industrial problems.

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141.749 Food Engineering Research Project30 credits
Students apply their problem-solving skills and accumulated knowledge to a specific Food Engineering research problem. This is an individual, scholarly research project conducted under academic supervision. Projects are either sourced from industry or are related to ongoing research and development activities at the university.

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141.750 Dairy Products Research Projects15 credits
Acquirement and utilisation of specialised technical knowledge, research skills and competencies through the undertaking of projects pertaining to the investigation and critical analysis of dairy industry structure and its products and processes. A practical course.

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141.755 Added-Value Processing of Food Products15 credits
An overview of food processing unit operations and their role in the industrial production of foods. A course designed to integrate food science, microbiology and food safety in the industrial environment with processing practices in order to offer novel methods to formulate foods and assure safety for the consumer.

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141.759 Food Technology Project30 credits
An original investigation of a food industry problem or opportunity. The student works under academic supervision within an industrial research brief and learns from practice, systematic skills in problem analysis, research and communication. Consideration of ethical, legal and social environments. This major project integrates knowledge the student has already acquired.

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141.772 Innovative Food Design and Development30 credits
Students will commercialise an innovative food product from idea generation through to the business case for full-scale manufacture. The emphasis is on following a formal, systematic process that utilizes both qualitative and quantitative analysis techniques, within a realistic commercial context. Critical evaluation of the product development outcome and process from commercial, technical, and professional perspectives is an important component.

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141.791 Advanced Food Technology15 credits
An integrative study of food systems. Individual and group problem-based learning is used to understand political, economic, societal and technological forces shaping the global food industry. Additional aspects of the course focus on interactive project-based activities aimed at honing market awareness, product development and food production skills and competencies. Proficiency in the selection and application of appropriate tools and methodologies for quality assurance and evaluation will also be developed.

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141.794 Special Topic15 credits
 

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141.795 Special Topic15 credits
 

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141.796 Advanced Topics in Food Engineering15 credits
Critical reviews, case studies, advanced study and/or research into selected aspects of Food Engineering.

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141.797 Food Engineering Design30 credits
Students will design an innovative factory-scale food manufacturing process based on a product specification. The emphasis is on following a formal, systematic methodology that makes appropriate use of both mathematical modelling and empirical data, within a realistic commercial context. Critical evaluation of the design outcome and process from commercial, technical, and professional perspectives is an important component.

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141.801 Special Topic: Food15 credits
Research in a defined area of Food Science, Technology or Engineering.

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141.802 Research Report: Food30 credits
Research in a defined area of Food Science, Technology or Engineering.

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141.803 Research Report: Food60 credits
Research in a defined area of Food Science, Technology or Engineering.

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141.805 Thesis120 credits
Research in a defined area of Food Science, Technology or Engineering.

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141.806 Thesis 120 Credit Part 160 credits
A supervised and guided independent study resulting in a published work.

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141.807 Thesis 120 Credit Part 260 credits
A supervised and guided independent study resulting in a published work.

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141.810 Food Innovation Research Project45 credits
Research in a defined area of food innovation.

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141.848 Dairy Science and Technology Research Project45 credits
An original research project that encourages integration of knowledge and practice of skills gained in the other courses. A rigorous scientific investigation applied to delivering technical solutions to industry defined objectives.

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141.900 PhD Food Technology120 credits
 

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